sunrise cherry pie
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- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (8 1/4 oz.) crushed pineapple |
| 1 pack | (8 oz.) Philadelphia Brand cream cheese; softened |
| ½ teaspoon | Vanilla |
| 1 can | (21 oz.) cherry pie filling |
| 1 cup | Heavy cream |
| ¼ cup | Confectioner's sugar |
| 1 | Graham; (6 oz.) cracker Ready Crust |
Notes: By AnnMarie Stauffer, Nesquehoning. The Times News, PA Drain pineapple well, reserve 2 T. syrup. Combine cream cheese, vanilla and reserved syrup mixing well until blended. Stir ¼ cup pineapple and ½ cup pie filling. Gradually add sugar to cream, beating until soft peaks form. Fold into cream cheese mixture. Pour into crust. Top with remaining pineapple (form a ring) and pie filling (in center). Chill till firm.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998
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